Corn Chowder

Corn Chowder

www.chef-in-training.com

Ingredients

1/4 cup butter

1/4 cup celery

1/4 cup onion

1/4 cup flour

3 cups milk

1 chicken bouillon cube

3 cups frozen corn

2 Tbsp sugar

2 tsp salt

2 cups cooked and diced potatoes

3/4 cup cooked and chopped bacon

1.5 cups heavy cream

1/4 tsp pepper

Cooking Day Instructions:

1. In a large saucepan, melt butter and add celery and onion.  Saute until tender.
2. Add flour and cook for 30 seconds, stirring.
3. Add mile and chicken bouillion cube and bring to a soft boil over medium heat.
4. Add corn, sugar and salt.  Return to a boil.
5. Add potatoes, bacon, heavy cream and pepper.
6. Cool, double bag and freeze flat. 

Serving Day Instructions:

Thaw and put in large saucepan to heat until hot.

February 2016 Supper Swap

Italian Sandwiches - Jen R

Italian Chicken & Angel Hair Pasta - Julie

Chicken Taquitos - Sara D

Smothered Burritos - Sarah B

Broiled Roll-Ups - Stacy

Honey Garlic Chicken - Taylor

November 2015 Supper Swap

Long Boy "Burgers" - Julie

Bacon Apple Chicken Burgers - Jen R

Sausage Pasta Milano - Sara D

Roasted Chicken with Garlic Cream Sauce - Sarah B

Cafe Rio Chicken - Stacy

Tortellini Soup - Taylor

Sausage Pasta Milano

Sausage Pasta Milano

Ingredients:

1 pound box bowtie pasta

12 oz ground italian sausage

2-4 cloves garlic

8 oz package fresh mushrooms

14.5 oz can diced tomatoes with basil, garlic & oregano

1.5 cups heavy whipping cream

0.25 tsp fresh ground pepper

Shredded Parmesan cheese

Cook italian sausage until no longer pink, drain and add pack to pan.  Add garlic and mushrooms.  Saute until tender.  Add tomatoes, pepper and crea.  Simmer for 10 minutes, being careful not to scorch.

Cool and package in freezer bag.  Double bag and include a small baggie of shredded Parmesan cheese along with a label and instructions.  Don't forget the box of pasta on swap day.

Serving Instructions:

Thaw.  Heat over low heat.  Prepare bowties according to package directions.  Toss pasta and sauce together at serving time.  Serve with fresh Parmesan on top.  Serve with a salad or green veggies.

Long Boy "Burgers"

Long Boy "Burgers"

adapted from sunshingandbones.blogspot.com

Ingredients:

3 (6 inch) sub rolls, split in half lengthwise (can use the Target bakery ones)

1.25 cups cornflakes, crushed

0.5 small onion, minced

0.5 cup milk

6 Tbsp ketchup, separated

1 Tbsp Worcestershire Sauce

1 tsp minced fresh thyme

0.5 tsp garlic powder

1 large egg, lightly beaten

Salt and pepper

1.5 pounds 90% lean ground beef

2 cups shredded cheddar cheese

Directions:

Split hoagie rolls to end up with 6 halves.  Combine cornflakes, onion, milk, 4 Tbsp ketchup, Worcestershire sauce, thyme, garlic powder, egg, 0.5 tsp salt and 1 tsp pepper in large bowl.  Add meat and knead gently until well combined.  Top rolls evenly with meat mixture, spreading meat to edges of rolls.  Brush top of meat mixture evenly with remaining ketchup.  Flash freeze until solid and place in gallon freezer bag.  Make sure to package up cheese for swap day.

Serving Instructions:

Thaw.  Preheat oven to 450 degrees.  Bake until meat registers 160 degrees, 20-25 minutes.  Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes.  Let rest 5 minutes.  Serve.

October 2015 Supper Swap

Bacon Apple Chicken Burgers - Jen R

Brown Sugar & Maple Pork Roast - Julie

Bourbon Chicken - Sara D

Ritz Chicken - Sarah B

Ham & Cheese Bowties - Stacy

Little League Beef Burgers - Taylor

Brown Sugar & Maple Pork Roast

Brown Sugar & Maple Pork Roast

Onceamonthmeal.com

Ingredients

• 2 pounds Pork Roast
• ⅛ teaspoons Black Pepper
• ⅛ teaspoons Salt
• 2 tablespoons Maple Syrup
• 1 tablespoon Balsamic Vinegar
• 2 tablespoons Brown Sugar
• ½ teaspoons Thyme, Dried
• 2 tablespoons Honey
• 4 tablespoons Dijon Mustard
• 2 teaspoons mince Garlic, Cloves

• 1 tablespoon Cornstarch (serving day)
• 1 tablespoon Water (serving day)

Freezing Directions

Season pork roast with salt and pepper. In a small bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme, maple syrup together. Place pork roast in gallon bag. Place sauce mixture in quart bag and place inside gallon bag with roast. Label and freeze.

Serving Day Directions

Place pork in slow cooker. Pour sauce over pork. Cook on low for 7-9 hours. Remove pork to a platter and shred. Cover platter with foil to keep warm. Pour remaining juices from the crock pot to a sauce pan. Bring to a boil over medium heat. In a small bowl, combine cornstarch and cold water. Mix until smooth. Whisk cornstarch mixture gradually into juices and cook for one minute longer until thickened, creating a gravy. Pour gravy over individual servings of the pork.